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How to make the most delicious Focaccia Pizza from scratch. Soft and pillowy focaccia dough topped with the simplest no-cook tomato sauce, melted mozzarella cheese and fresh basil. Use this recipe as a base for whatever toppings you like!
Living in Italy one of my favourite snacks was a big slice of focaccia pizza. It’s soft and fluffy with a crunchy and delicious crust, topped with tomato and mozzarella. It’s very similar to Pizza al Taglio (pizza by the slice) but a slightly different dough is used.
It’s the perfect snack or lunch on the go but also just as delicious for dinner with a glass of something bubbly.
The toppings at our local bakery were always simple, you’d get anchovies and capers (my fav), Margherita, mushrooms or ham and artichokes but you can use this recipe as a base for any toppings you like!
You can also use our easy no knead focaccia dough for this recipe.
See the full recipe below including step by step photos, video, top tips and topping suggestions. Buon Appetito!
Table of Contents
Ingredient notes
See the photo below that shows you everything you need to make our focaccia pizza plus some important tips on ingredients!
Pin this now to find it later
Pin It- Flour – whenever I’m making pizza or focaccia I always use Italian 00 Flour, it’s one of those ingredients I’m never without (you can read more about the best flour for pizza here) but if you can’t find it you can use all-purpose flour instead.
- Yeast – make sure to use instant or fast action yeast. My yeast does not need to be activated in water first so can be added directly to the flour. Check your packet instructions and if it needs activated, simply add it to the warm water in the recipe.
- Olive oil – use extra virgin olive oil for best flavour, you’ll need it to add to the dough plus for greasing the baking tray.
- Sugar and salt – the sugar feeds the yeast and helps it to grow and the salt adds flavour.
- Passata – passata is jarred pureed tomatoes (uncooked) there’s no added garlic or herbs. It’s another essential ingredient for Italian cooking that I’m never without and it makes the perfect pizza sauce!
- Oregano – I like to add dried oregano to the passata with a pinch of salt and pepper, that’s it. If you want you can skip the oregano.
- Mozzarella – Use fresh balls of mozzarella and not pre-shredded mozzarella which has less moisture (and flavour).
- Basil – sprinkle over some fresh basil once the focaccia pizza is cooked, don’t use dried!
Visual walk-though of the recipe
Mix the ingredients – Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast) (photos 1 & 2).
Knead the dough – Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic (photos 3-7).
Let it proof – Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean damp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size (photos 8 & 9).
Turn your oven on – Pre-heat the oven to 480F/250C or as high as your oven will go.
Make the sauce – Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels set aside.
Shape the focaccia – Grease a large 17×11 inch baking tray with olive oil and place the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick (photos 10-12).
Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust (photos 13 & 14).
Add toppings and bake – Tear the mozzarella and place it all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting (photos 15 & 16).
Topping ideas
You can choose whatever toppings you like just like regular pizza. I like to keep it simple with some anchovies and capers or a classic Margherita with fresh basil but the list is endless, check out our ideas below.
- Four cheese (top with any 4 cheeses you like or follow our quattro formaggi recipe)
- Ham and artichokes
- Salami, fennel seeds and red onion
- Cheesy potato topping (it’s seriously so good)
- Prosciutto, mozzarella and fresh red chilli
- Mushrooms
Recipe tips and FAQs
- Use instant yeast – make sure to use instant or fast action yeast. Check the packet instructions as some types of yeast need to be activated in water first otherwise you can just add it straight to the flour. If it needs to be activated simply add it to the warm water 5 minutes before using.
- Proofing the dough – let the dough rise in warm but not hot place until tripled in size. Don’t put it in direct sunlight.
- Kneading the dough – knead the dough for at least 10 minutes until it’s smooth and elastic. This will ensure you have a super light and fluffy dough.
You can leave the dough at room temperature for up to 8-10 hours. If you’d like to make it up to 24hours in advance then store it in the fridge.
Passata is known as pureed tomatoes in the US or sometimes crushed strained tomatoes. If you can’t find any you can blitz good quality canned plum tomatoes in a blender then strain it through a sieve to remove the seeds. Alternatively, you can use our quick cooked tomato sauce recipe.
The focaccia pizza is best eaten the same day or the next day and can be reheated in a hot oven. Leftovers can be covered in foil or in a storage container and stored in the fridge.
You can freeze leftovers, defrost completely then reheat in the oven until hot.
More incredible pizza recipes to try
- Quattro Formaggi Pizza (Four Cheese)
- Pizza Pinwheels with Prosciutto and Gorgonzola
- Anchovy Pizza with Capers (Pizza Napoli)
- Sicilian Pizza (Lo Sfincione)
- Basil Pesto Pizza with Mozzarella & Roasted Tomatoes
- Taleggio Mushroom Pizza
If you’ve tried this Focaccia Pizza or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also Follow us on Facebook, Instagram and Pinterest or sign up to our Newsletter to see more of our delicious food.
Step By Step Photos Above
Most of our recipes come with step by step photos, helpful tips and tricks to make it perfectly first time and even video!
Focaccia Pizza
Equipment
- 17×11 inch baking tray (see notes)
- Plastic wrap or clean damp kitchen towel
Ingredients
For the dough
- 4 cups Italian Tipo 00 Flour, (500g)
- 4 tbsp olive oil plus extra for greasing
- 2 tsp instant or fast action yeast, (7g)
- 1 ⅓ cups + 1 tbsp warm water, (320ml)
- ½ tsp sugar
- ½ tsp sea salt flakes
For the topping
- 3/4 cup passata, (200g) aka tomato puree in the US
- 2 balls fresh mozzarella, (250g/8.8oz)
- 1 tsp dried oregano
- Salt and pepper
- Small handful fresh basil
Instructions
- Put the flour, sugar, salt and yeast in a large mixing bowl and stir to combine. Make a well in the middle of the flour and add the warm water and olive oil (see notes about activating yeast).4 cups Italian Tipo 00 Flour, 2 tsp instant or fast action yeast, 1 ⅓ cups + 1 tbsp warm water, ½ tsp sugar, ½ tsp sea salt flakes, 4 tbsp olive oil plus extra for greasing
- Mix the dough mixture with a spatula or spoon until a rough dough forms then tip it onto a clean work surface and knead for 10 minutes. It should be smooth and elastic.
- Lightly grease a clean large mixing bowl with olive oil and place the dough inside. Grease the top of the dough lightly with more olive oil then cover the bowl with plastic wrap or a clean samp kitchen towel and let rise for at least 3-4 hours, it should be tripled in size.
- Pre-heat the oven to 480F/250C or as high as your oven will go.
- Put the passata, oregano and a pinch of salt and pepper into a small bowl and mix. Drain the mozzarella and pat dry with paper towels, set aside.3/4 cup passata, 2 balls fresh mozzarella, 1 tsp dried oregano, Salt and pepper
- Grease a large 17×11 inch baking tray with olive oil and tip the dough carefully onto the tray. Using your hands shape the dough into a large rectangle to fit the tray, it should be about ½ inch thick.
- Using your fingers make dimples all over the focaccia. Spread the tomato passata all over the focaccia making sure to leave ½ inch border around the crust.3/4 cup passata
- Tear the mozzarella and place all over the focaccia. Bake in a hot oven for 15-20 minutes until the crust is lightly golden and cheese is melted. Let it rest for 5 minutes before cutting.2 balls fresh mozzarella
- Sprinkle with fresh basil and serve.Small handful fresh basil
Video
Notes
- Baking tray – we used a 17×1 inch baking tray which is quite large, it doesn’t matter the size of your tray varies by a few inches. Try to make sure your dough is about 1/2 inch thick before baking.
- Use instant yeast – make sure to use instant or fast-action yeast. Check the packet instructions as some types of yeast need to be activated in water first otherwise you can just add it straight to the flour. If it needs to be activated simply add it to the warm water 5 minutes before using.
- Proofing the dough – let the dough rise in a warm but not hot place until tripled in size. Don’t put it in direct sunlight.
- Kneading the dough – knead the dough for at least 10 minutes until it’s smooth and elastic. This will ensure you have a super light and fluffy dough.
- Leftovers and storage – leftovers will keep well for 1-2 days and can be reheated in a hot oven. Store leftovers in a sealed container or wrapped tightly in the fridge.
- Freezing – you can freeze it in suitable containers or bags. Make sure to defrost it completely them reheat in a hot oven.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was fantastic, we couldn’t stop eating it. Thank you for the recipe
Thank you so much, so happy to hear you enjoyed it!